Scottish Oatcake Cookies
Description
These Scottish Oatcake Cookies are an excellent choice for those looking to indulge in a treat that is both delicious and health-conscious. Unlike typical cookies loaded with saturated fats and excessive sugars, these cookies offer a mildly sweet flavor with the wholesome goodness of whole grains, nuts, and fruits. Derived from traditional Scottish oatcakes, these cookies have been modified to incorporate modern dietary preferences, ensuring a delightful experience without the guilt.
Key Details:
- Cook Time: 20 minutes
- Prep Time: 40 minutes
- Total Time: 1 hour
- Category: Drop Cookies
- Keywords: Dessert, Cookie & Brownie, Grains, < 60 Mins, Oven
- Yield: 24 cookies
Ingredients:
- Rolled oats: 2 cups
- Salt: 1 teaspoon
- Baking soda: 3/4 teaspoon
- Walnuts: 1/2 cup, chopped
- Pecans: 1/4 cup, chopped
- Dried cherries: 1/4 cup, chopped
- Olive oil: 1/4 cup
- Dark brown sugar: 1/4 cup, packed
- Vanilla extract: 1/4 teaspoon
- 1% low-fat milk: 2 cups
- White flour: 7 tablespoons
Nutritional Information (per cookie):
- Calories: 91
- Fat Content: 4.7g
- Saturated Fat Content: 0.7g
- Cholesterol Content: 16.2mg
- Sodium Content: 106mg
- Carbohydrate Content: 10.7g
- Fiber Content: 1g
- Sugar Content: 5.3g
- Protein Content: 2g
Ratings:
- Aggregated Rating: 4.5
- Review Count: 3
Instructions:
- Mix dry ingredients: In a large bowl, combine the rolled oats, salt, and baking soda.
- Add nuts and fruit: Stir in the chopped walnuts, pecans, and dried cherries.
- Prepare wet ingredients: In a separate bowl, beat the olive oil and egg yolks until well blended. Mix in the dark brown sugar and vanilla extract until fully incorporated.
- Combine mixtures: Pour the wet mixture into the dry oat mixture. Stir well until the mixture forms crumbs.
- Add milk: Gradually add the low-fat milk, stirring continuously. Continue stirring for 3-5 minutes until the oats absorb most of the milk.
- Incorporate flour: Sprinkle 2 tablespoons of flour over the mixture. Stir for another minute or two until all the milk is absorbed, ensuring the mixture is well combined.
- Form cookies: Drop large clumps of the mixture onto lightly-oiled cookie sheets, spacing them about one dozen per 15″x10″ sheet. Form each clump into 1/4″ thick patties.
- Bake: Preheat your oven to 350°F (175°C). Bake the cookies for approximately 20 minutes, or until they begin to brown around the edges.
- Cool: Remove the cookies from the oven and transfer them immediately from the cookie sheets to a cooling rack. Allow them to cool completely before serving.
Tips for Perfect Cookies:
- Consistent sizing: Ensure the cookie clumps are of uniform size and thickness to guarantee even baking.
- Cooling: Transfer cookies immediately after baking to prevent them from continuing to cook on the hot sheet, which can result in overbrowning.
- Storage: Store the cooled cookies in an airtight container to maintain their crisp texture. They can be stored at room temperature for up to a week.
Variations and Serving Suggestions:
- Dried fruits: You can substitute the dried cherries with other dried fruits like cranberries, raisins, or apricots for a different flavor profile.
- Nuts: Feel free to experiment with different nuts such as almonds, hazelnuts, or macadamia nuts to add variety.
- Sweetness: If you prefer a sweeter cookie, consider drizzling a light glaze made from powdered sugar and milk over the cooled cookies.
These Scottish Oatcake Cookies are a delightful addition to your dessert repertoire, offering a balance of sweetness and healthful ingredients that make them a perfect snack or after-dinner treat. Enjoy these cookies with a cup of tea or coffee, or pack them as a wholesome snack for a midday energy boost.
